Carving Pumpkins and Roasted Seeds

I absolutely love Autumn.  It is definitely a time to see and feel change all around you.  There are the beautiful colors that are bursting in the outdoors, the bright reds, oranges, and golds.  And Autumn also means all things pumpkin.  I love pumpkins from jack o'lanterns to pumpkin spice lattes.  After a recent trip to go pumpkin picking I was eager to carve my pumpkins and roast the seeds.

First wash and thoroughly dry the pumpkin.

Next cut the top off your pumpkin and remove all the insides, scraping along the walls to get all the seeds and loose bits out.  This is the slimy, sticky part of the job.

Next either print out the pattern you wish to use or lightly draw one on the pumpkin.  This pattern I found on pumpkinmasters.com in the free section.  Using a small punch tool poke holes around the area that you wish to carve this will act as a guideline when out carve.  Remove the printed paper pattern and begin to carve the pumpkin.  All tools I used came from a small pumpkin carving kit that can be found in most stores this time of year.  I used small flameless tea candles to light the pumpkin.

My finished Jack 0'Lantern....I feel like he is smirking!

Roasted Pumpkins Seeds

Now for all those leftover seeds.  Another slimy job is to separate all the seeds from the pulp and rinse them off.  Lay them in a single layer on a foil lined cookie sheet.  I let them dry for one day.  When they are dry Preheat an oven to 350 degrees.  Melt about half of stick of butter and drizzle over the seeds, sprinkle desired about salt over seeds.  Mix seeds to coat with salt and butter.  Again make sure they are in one layer on the cookie sheet.  Bake in oven for about 40 minutes turning halfway through.  Seeds to be nice and golden when finished.

Pumpkin Cream Cheese Muffins

Nothing says fall like the smell and taste of pumpkin!  It is everywhere from the pumpkin spice lattes to baked goods.  This past October weekend I found myself enjoying many things pumpkin.  Friends and I attend the Rise of the Jack O Lantern at local Westbury Gardens, where we were treated to 5,000 carved pumpkins. I think I got some inspiration for my own Jack o lanterns.  One idea is the use of colored bulbs in the pumpkins.  The next day if was off to go do some pumpkin picking of our own.  These muffins were the perfect start before driving out to find our pumpkins.

Pumpkin Cream Cheese Muffins
Source: the-girl-who-ate-everything.com
Makes 24 muffins

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Instructions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

Crockpot Salsa Chicken

This is one of the easiest and yet tastiest recipes I have tried in a crockpot.  We love tacos in this house and with just six ingredients these chicken tacos come out with much effort.  I've already passed this on to a few friends and they are all surprised how easy and delicious this turns out. Pretty much you just dump everything in the crockpot and turn it on, let it do its magic, and then enjoy!  Sounds good to me.

We added some shredded cheese and fresh guacamole to our tacos feel free 

to use whatever toppings you like and have on hand.

Ingredients:

2 boneless chicken breast

1 jar of salsa ( I used archway farms traditional from Target)

1 4.5 oz can of green chilis (old el paso worked for me)

1 packet of taco seasoning

1 can of black beans rinsed and drained

1 cup of frozen corn

Pour the entire jar of salsa into the bowl of the crockpot, add the green chilis, and taco seasoning stir to combine.  Add the chicken breast (mine were even still partway frozen) Cover chicken with mixture.  Turn crockpot on low and let cook for 6 hrs.  (or high for 4hrs)

About 45 minutes prior to the end of cooking time add the corn and black beans.  Take chicken out and shred.  Return to bowl and allow to cook at least another 1/2 hour.  

Can be enjoyed inside taco shells, burritos, or over rice!  As a side note one evening when my husband prepared this he used a small can of diced jalapenos instead of the green chili (he wasn't paying attention) and it gave the meat a nice spicy flavor.  If you like spicy throw them in the bowl too.

Coconut Curry Shrimp

INGREDIENTS:
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:

1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
2 medium carrots roughly diced
 1 red bell pepper chopped
1 can of chickpeas drained and rinsed
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

Directions:

Combine all the marinade ingredients in a bowl, mix the shrimp in. Cover and place in fridge while you make the sauce.

In a saucepan heat oil saute onion till soft add garlic and cook another minute.  Add the carrot, red pepper cook 2-3 minutes.  Next add the spices (salt, pepper, turmeric, curry, and coriander cook till fragrant.  Add the diced tomatoes.  Scrape up any loose bits in the pan.  Next add the chickpeas.  Raise heat and let simmer about 5 minutes.  Stir in the coconut milk and simmer 5 minutes.  Add the shrimp and marinade and cook until shrimp are cooked through about 5-10 minutes.   Last minute add half of the cilantro and cover and cook.  Serve over cooked rice and top with rest of chopped cilantro.